Baked Malt Chocolate Cheesecake

Name: Baked Malt Chocolate Cheesecake
Prep time: 20 min
Cook time: 45 min
Ingredients: 360 g full-fat cream cheese; 150 g sour cream; 2 eggs; 150 g caster sugar; 200 g good-quality milk or dark chocolate; 3 tbsp malt powder; 1 tbsp cocoa powder; 100 g butter (melted); 300 g malted milk biscuits; 1 tbsp malted milk powder; Maltesers; Chocolate malt biscuits (crushed); Mini chocolate eggs; Chocolate shavings; Icing sugar or cocoa (for dusting)

A rich, creamy baked cheesecake with soft milk chocolate and a gentle malt sweetness, set on a buttery biscuit base. Smooth, nostalgic, and just the right balance of indulgent and comforting.

Tin note:
A 20cm tin will give a taller, more decadent cheesecake and may sit closer to the upper end of the baking time.
A 23cm tin will produce a slightly lower cheesecake and may bake a little faster.

Ingredients

Filling

360 g full-fat cream cheese
150 g sour cream
2 eggs
150 g caster sugar
200 g good-quality milk or dark chocolate
3 tbsp malt powder
1 tbsp cocoa powder

Base

100 g butter melted
300 g malted milk biscuits
1 tbsp malted milk powder

To decorate

Maltesers
Chocolate malt biscuits crushed
Mini chocolate eggs
Chocolate shavings
Icing sugar or cocoa for dusting

Method

Prepare the base

Preheat the oven to 160°C (fan).
Grease and line either a 20cm or 23cm springform tin.
Crush the biscuits into fine crumbs.
Mix with the melted butter and malted milk powder until combined.
Press firmly into the base of the tin.
Chill in the fridge while you prepare the filling.

Melt the chocolate

Gently melt the milk chocolate over a bain-marie or in short bursts in the microwave.
Set aside to cool slightly.

Make the filling

Beat the cream cheese until smooth.
Add the sugar and mix until creamy.
Mix in the sour cream.
Add the eggs one at a time, mixing gently after each addition.
Stir in the malt powder and cocoa powder.
Fold in the melted chocolate until fully combined and smooth.

Assemble

Pour the filling over the chilled base and smooth the top.
Tap the tin lightly on the counter to remove any air bubbles.

Bake

Bake at 160°C (fan) for 40–45 minutes, until the edges are set but the centre still has a slight wobble.

Cool

Turn the oven off and allow the cheesecake to cool inside the oven for 4 hours with the door closed or slightly ajar.
This gradual cooling helps prevent cracking and keeps the texture creamy.

Chill

Once cooled, transfer to the fridge and chill for at least 4 hours, preferably overnight, until fully set.

Decorate & serve

Remove from the tin.
Dust lightly with icing sugar.
Top with chocolate shavings, Maltesers, crushed chocolate malt biscuits, and mini chocolate eggs.
Slice with a hot knife for clean edges and serve.

Back to recipes

Prep Time: 20

Cook Time: 45

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